Nobo borsho (Poila baisakh) special -- Pineapple chutney

This pineapple chutney is finger-licking good -- perfect for the festive season.

Written By: Tania Tarafdar | Updated : April 12, 2016 12:43 PM IST

Just a few days left before Nobo borsho or Poila Baisakh, and I being a Bengali have already finalised the menu to celebrate the first day of Bengali New Year. Although I love every dish on the table, I have a particular liking for the pineapple chutney my mom prepares. So here I got her to share the recipe. Here, the tangy pineapples are combined with jaggery to give a fantastic flavour. The chutney can be served as an accompaniment with rice or roti.

Ingredients:

Half tsp oil
Two tsp melted jaggery
One pineapple (cut in slices)
tsp brown mustard seeds
One bay leaf
tsp sugar
tsp salt

Method:

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Crush the pineapple slices.
Heat oil in a pan, add the mustard seeds and wait till the seeds splutter.
Then add the crushed pineapple, sugar, salt, bay leaf and let it simmer for 5 minutes.
Add the lemon and mix all the ingredients well. Cook for 1 minute more. Your pineapple chutney is ready.
Before serving, ensure that you cool the chutney in room temperature.

And we also cannot forget that pineapples are a storehouse of nutrients which make them not only desirable but also extremely healthy. Packed with vitamin C and other anti-inflammatory compounds they are excellent to boost your immune system s responses against infection. Rich in fibre they also help in the smooth running of the digestive system while keeping you full and satiated. You may also want to give this apple and pineapple smoothie a try.

Image source: Shutterstock Images

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